Serves 4
This soup is the best! It’s rich and comforting, yet there isn’t any cream involved! Roasting the cauliflower first makes it taste so good and a little bit of ghee makes it luxuriously creamy. Definitely give this easy recipe a try, it’s just as delicious as it is healthy!
Ingredients:
1 large head cauliflower
3 cloves garlic, pressed or minced
1 medium red onion, chopped
3-4 tbsp. olive oil
2 tablespoons ghee
4-5 cups vegetable broth
2 tsp. sea salt
1 tsp. freshly ground black pepper
1–2 tablespoons fresh lemon juice
¼ tsp. ground nutmeg
½ cup raw pumpkin seeds
3 tbsp. chopped parsley for garnish
Preparation:
· Preheat oven to 400 degrees.
· Toss the cauliflower with the 2 tbsp. of the olive oil, season with salt and pepper and spread on a baking sheet. Roast for about 25-35 minutes, tossing halfway, until the cauliflower is tender and the edges are lightly browned. Remove from the oven when done.
· Heat the rest of the olive oil in a Dutch oven or soup pot over medium heat. Add the onion and sea salt. Cook, stirring often until onion is softened and beginning to caramelize about 7-8 minutes.
· Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
· Reserve a few cauliflower florets to use as a garnish and transfer the remaining cauliflower to the pot. Increase the heat to medium-high and then bring the mixture to a gentle simmer. Cook, stirring occasionally, for 20 minutes to give the flavors time to meld.
· While the soup is cooking, preheat oven to 200 degrees. Toss pumpkin seeds with a little olive oil, spread on parchment-lined baking sheet and sprinkle with sea salt. Bake for about 5-7 min until lightly toasted and remove from oven.
· Once the soup is done cooking, remove from heat and let cool for a few minutes. To blend the soup either use an immersion blender or carefully transfer the hot soup to a blender, working in batches if necessary. Be sure not to fill to the top because it is hot and can overflow. Blend on low and increase speed slowly.
· Add the butter and continue to blend. Finally, add the lemon juice and nutmeg and blend until smooth.
· Season with additional salt and freshly ground pepper to taste.
· To serve, ladle soup into bowls and top with a couple of florets, toasted pumpkin seeds and a sprinkle of chopped parsley.
· Enjoy!
· This soup will keep well covered in the refrigerator for a few days or for several months in the freezer.